Grandma Mamie's Southern Chicken Delight Pie
This cherished recipe, passed down from my neighbor's elegant mother, evokes nostalgic memories of my childhood favorite chicken pie. Discovered after my mother’s passing, it felt like unearthing a treasure. This pie encapsulates the essence of Southern cooking—simple yet decadent, with no vegetables crowding the spotlight, allowing the rich chicken flavor to shine. It's a labor of love, but every bite is a delight that transports you back to the warm, inviting kitchen of a Southern lady renowned for her culinary grace. Enjoy this pure chicken delight pie that celebrates timeless traditions and heartfelt memories.
8
Servings
350
Calories
13
Ingredients
Ingredients
fryer chicken
1 large (boiled and meat pulled from bones)
chicken stock
3 cups (strained from boiled chicken)
milk
3 cups (for gravy)
flour
3 tablespoons (for thickening gravy)
cold milk
as needed (for thinning flour)
flour
3 cups (sifted for crust)
shortening
1 cup (for crust)
salt
1 teaspoon (for crust)
baking powder
1 teaspoon (for crust)
egg
1 (beaten lightly for crust)
ice water
as needed (to hold dough together)
hard-boiled eggs
3 (sliced)
butter
3 tablespoons (melted for brushing)
Instructions
1
Start by boiling a large fryer chicken in water, just enough to barely cover it. Add a hint of grated onion, salt, and pepper to the water. Cook until the chicken is tender and fully cooked.
2
Once cooked, carefully remove the meat from the bones, discarding the skin and gristle. Set the chicken aside.
3
Strain the chicken broth, reserving 3 cups for the gravy.
4
For the gravy, combine the strained chicken stock with 3 cups of milk in a saucepan over medium heat.
5
Take 3 tablespoons of flour and mix it with a little cold milk to create a slurry. Gradually add this to the stock and milk mixture, stirring constantly until it thickens to the consistency of heavy cream. For smoother gravy, strain it while hot.
6
In a large bowl, prepare the pie crust by mixing 3 cups of sifted flour, 1 cup of shortening, 1 teaspoon of salt, and 1 teaspoon of baking powder. After combining, add 1 beaten egg and enough ice water to bring the mixture together into a dough.
7
Roll out a portion of the dough to line an 11x14 baking dish. Prick the crust all over with a fork and bake at 450°F (232°C) until lightly golden brown, about 10 minutes.
8
Layer the baked crust with pieces of chopped chicken, pouring part of the gravy over each layer. Add a layer of sliced hard-boiled eggs, then repeat with more chicken and gravy until the dish is full.
9
Roll out a thicker top crust and cut it to fit the baking dish. Place it over the filled dish and seal the edges securely.
10
Cut small decorative holes in the top crust, using a nickel-sized cutter or a knife, and brush melted butter over the surface.
11
Bake the chicken pie at 450°F (232°C) for 15 minutes, then reduce the temperature to 350°F (177°C) and bake until the pie is golden brown and bubbly, about 30-40 minutes.
Nutrition Information
22g
Fat
37.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Mamie's Southern Chicken Delight Pie?
It is a traditional Southern chicken pie recipe passed down through generations, known for its rich chicken flavor and absence of vegetables.
Does this chicken pie contain vegetables?
No, this recipe focuses purely on the essence of chicken and gravy, allowing the meat's flavor to shine without the addition of vegetables.
How many servings does this recipe yield?
This recipe yields approximately 8 servings.
What are the nutritional facts for one serving?
One serving contains 350 calories, 22g of fat, 37.5g of carbohydrates, and 22.5g of protein.
What type of chicken should be used?
The recipe calls for one large fryer chicken.
How do I prepare the chicken?
The chicken should be boiled in water with a hint of grated onion, salt, and pepper until tender, then the meat should be pulled from the bones.
How much chicken stock is needed for the gravy?
You should reserve and use 3 cups of the strained chicken stock for the gravy.
What is the ratio of milk to stock in the gravy?
The gravy uses a 1:1 ratio, combining 3 cups of chicken stock with 3 cups of milk.
How do I thicken the chicken pie gravy?
Mix 3 tablespoons of flour with a little cold milk to create a slurry, then gradually stir it into the hot stock and milk mixture.
What tip ensures a smoother gravy?
The recipe suggests straining the gravy while it is still hot for a perfectly smooth consistency.
What ingredients are needed for the homemade crust?
You will need 3 cups of sifted flour, 1 cup of shortening, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 beaten egg, and ice water.
Why is ice water used in the crust?
Ice water is used to help the dough mixture come together while keeping the shortening cold for a flakier crust.
What size baking dish is required?
An 11x14 baking dish is recommended for this recipe.
Should the bottom crust be pre-baked?
Yes, you should line the dish with dough, prick it with a fork, and bake at 450°F (232°C) for about 10 minutes until lightly golden.
How are the layers of the pie assembled?
Layer the baked crust with chopped chicken and gravy, followed by a layer of sliced hard-boiled eggs, then repeat until the dish is full.
How many hard-boiled eggs are used in the pie?
The recipe uses 3 sliced hard-boiled eggs.
What is done to the top crust before baking?
The top crust should be rolled out thicker, sealed at the edges, cut with decorative holes, and brushed with melted butter.
At what temperature does the pie start baking?
The pie starts baking at 450°F (232°C) for the first 15 minutes.
Does the oven temperature change during baking?
Yes, after the initial 15 minutes at 450°F, reduce the temperature to 350°F (177°C) to finish cooking.
How long is the final baking time?
The pie should bake for an additional 30-40 minutes at 350°F until golden brown and bubbly.
What is the purpose of the decorative holes in the top crust?
The holes allow steam to escape during the baking process and add an aesthetic touch.
What fat is used in the homemade crust?
One cup of shortening is used to create the pie crust.
Can I use pre-made chicken stock?
While you can use pre-made stock, the recipe suggests using the fresh broth created from boiling the fryer chicken for best flavor.
What seasoning is used for the chicken boiling water?
A hint of grated onion, salt, and pepper is added to the water.
Is there butter used in this recipe?
Yes, 3 tablespoons of melted butter are used to brush the top of the pie crust.
What tags describe this dish?
Tags include savory pie, chicken pie, southern recipe, comfort food, family recipe, nostalgic dish, and homemade pie.
What is the protein content?
The pie contains 22.5g of protein per serving.
How much flour is needed for the gravy slurry?
Three tablespoons of flour are used for the thickening slurry.
What is the total count of ingredients?
There are 13 main ingredients used in this recipe.
What makes this a 'Southern' style pie?
Its Southern identity comes from the simple, decadent preparation using a homemade crust, creamy gravy, and the inclusion of hard-boiled eggs.